If you are an ambitious foodie residing in the greater New York area, you have likely waited in line outside Ansel Bakery in the wee hours of the morning, all in hopes of getting your hands on a "cronut." If you are a foodie residing anywhere else, you have likely read about the "cronut" craze. If neither of those descriptions apply to you, than be prepared to drool as you tune in to Thursday's "Piers Morgan Live" as guest hosted by Anthony Bourdain.

Inviting Dominique Ansel, owner of Ansel Bakery in SoHo and the man credited with the creation of this heavenly pastry, to join him in studio with his decadent treats on hand, Bourdain inquires as to the secrets behind the mouth-watering deliciousness that is the "cronut."

Ansel launched the oh-so-popular confection, a croissant-doughnut hybrid, in his small bakery in May, and has been working to meet the massive and growing demand. But despite the public’s adoration for the "cronut," it turns out that another one of Ansel’s creations, the "DKA," wins over the taste buds of just about half of Bourdain’s studio audience.

A "DKA" is Ansel’s interpretation of a French classic, the Kouign Amann, or “buttery cake” in Celtic:

“The outside is caramelized and the inside is flakey, and there’s layers of butter, dough, and sugar,” he explains, as those in attendance beg for seconds.

Of course, culinary veteran Bourdain weighs in on the competition between the "DKA" and the "cronut," choosing no real winner, and admitting to enjoying both:

“Generally speaking, the DKA is exactly what I like in a pastry. Early in the evening, this is what I would be eating," he starts. "Late? After a couple of cocktails? Standing there in a dirty shirt and my underpants in front of the fridge, about the watch a “Simpsons” episode that I’ve seen around 42 times? 'Cronuts' baby.”

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Peter

Who the heck Anthony Bourdain and his crappy chef- team is to ask tip 20% ?? Do they think everyone owes money these suckers – by the way when you have a decent meal in a restaurant you are ripped off in style anyway with high costs – and then to get further ripped off you tip another 20%??? – again they even ask you to go over that and make it 50% !! This is utter rip off !! Never tip more than 1% – that is the benchmark – do not follow these morons to get ripped off by tipping 20 % !

Jane, you are a narrow minded American. Do you know that in most European countries being a server is a profession and you are paid a good wage where tipping is not necessary. In America, they make a horrible basic wage and depend on tips. Tony Bourdain is a very entertaining, articulate interviewer and his show "Parts Unknown" opens the window for Americans to show them how the rest of the world lives.
He did a great job tonight and he should have a regular daily show like Pierce Morgan who also speaks his mind.

why 20%?? because wait staff work their butts off for HOURS, always on their feet, get abused by rude people that think it's ok to talk down to them or snap their fingers, and they only get paid around $2.25 an hour. They need to clear at least minimum wage per hour, which is where their tips come in. You try living on $2.25 an hour + tips and have some schmuck tip a buck or two. Most wait staff are students, or moms trying to make a living. If you can't afford to tip well, stay home and cook your own meal.

I am a huge fan of Anthony Bourdain and tonight he proved again why he deserves to be on television. He is very entertaining, articulate, humorous,sarcastic with just the right amount, mixed with good information. He did a fabulous job tonight interviewing the two chefs and asking interesting questions.
I am waiting with great anticipation for the new season of "Parts Unknown".
One of your biggest fans,
Danusia Steele

I wanted to reply to Danusia about her comments, but was not able to do so. But others made excellent comments too.

Danusia is right that in many countries in Europe (not all), being a "waiter" is not something you do to get thru college, it is a métier. i lived in the south of France for ten years, and was amazed at the knowledge and expertise of the staff in restaurants. They all earn a decent living wage, and tips are just the icing on the cake.

In the US, the wait staff are not paid a living wage, and do indeed rely on tips. That is a crime: there is a minimum wage which is mandatory, so how do these restaurant owners get away with these "slave labor" practices in this day and age? And why do Americans put up with it? You pay for your meal, and then you have to pay the staff's wages too???

Yea just think how much those guys had to pay CNN to promote a donut\cinnamon roll\sticky bun on live tv... At times Tony can go overboard but hey he goes with the highest bidder for air time, just like old gunsmoke Pierce.

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